My first post of the new year is for something I made before…sort of. I made a no-knead bread recipe from America’s Test Kitchen over four years ago, but I believe it was a different recipe. Certain parts seemed different. And, I noticeably lacked success the first time. The first time was affected by our chilly house. We used to keep the house less heated when it was just the two of us. Now, we keep the house more comfortable year-round. I believe the temperature affected the rise of the bread last time. Whatever the difference, it turned out perfectly the first time I did the recipe below and not perfect but still very good the second time. The un-cut pictures you see below are the first time making it. The sliced pictures are from the second time I made it.
Just a short post to show a new option for a coffee cake recipe I’ve already shared. Basically, I made the recipe exactly as written, but wanted to let K have a little. How do you make a coffee cake to give away and keep some for yourself? Well, I stole a little of the batter and put it in a ramekin. Turns out, it makes a good giant muffin. I also saved a little topping and a little filling to complete it.
Posted in Breakfast, Cakes, Desserts, Pastries/Baked Goods
- Tagged bouchon bakery, coffee cake, coffee cake muffin, fudging ahead, fudgingahead, muffin, sample, short post, simple, test batch
Before we begin looking at the recipe, let me assure you that I made this with the Fudgelet hanging around. The different parts are simple to make and quick. I made them each ahead of time so that baking this for breakfast would be fast. I had them ready in less than the time required to preheat the oven, and then just had to wait for them to bake. The Fudgelet can’t eat nuts yet, so I made his like the rest but without sliced almonds on top. The almond slices definitely make it better, so unless you are like the Fudgelet, I’d recommend keeping them.
Today is about flaky delicacies. I’ve been making more pies, trying out different fillings and a different crust from Stella Parks. I’ve also been making a new biscuit recipe from a recipe writer I normally respect but … well, read ahead to see.
When we had visited Maryland, K got to try brownie bites. Technically, this was the second time he had tried them. Now, I already knew he was a corner brownie fan. It turns out, he is a fan of brownie bites, too. Which is amusing since you can buy them at so many stores and he had never asked for them. Anyway, I decided to try my hand at them after seeing they cost $5 for less than 2 dozen at my local grocery store. I could have used one of my other brownie recipes, but I wanted these to be nice and sturdy, while still being chocolatey. Some of mine turned out a bit small because I didn’t fill them up all the way…but that is also how I ended up with extra. Next time, I will fill all of them to the top because they turned out the best.
It seems boring. Why should you make this treat with no chocolate? It also seems fussy at first glance. Again, do I have time for that with a kid around? Well, actually, it isn’t boring but deliciously buttery and vanilla-y, and it isn’t super fussy unless you want to make it that way.
Posted in Bars and Brownies, Cookies, Dad's Treats, Desserts, Pastries/Baked Goods
- Tagged bouchon bakery, butter, easy, fudging ahead, fudgingahead, shortbread, simple, vanilla
After finally getting savory soufflés the way I wanted them, I needed to master a chocolate soufflé. I was always so worried by them, and thought they would be very complicated. When I came across a recipe from America’s Test Kitchen, I was turned off by all of the steps. Surprisingly, Mr. Chocolate himself was the one with a recipe that was simple and something I could make ahead. Perfect!